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Layered Southwestern Pasta Salad

Low Calorie Recipe

Toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions and top with the tasty taco sauce mixture.

Ingredients

2 cups elbow macaroni, cooked
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 ounces dark red kidney beans, canned, drained and washed
2 cups frozen corn kernels, thawed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3/4 cup fat free mayonnaise
1/2 cup fat free sour cream
1/2 cup taco sauce


Recipe Directions

Southwestern Pasta Salad

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13-inch pan.

In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.

Nutrition Information

Yield: 9 servings
Calories: 207; Fat: 2g; Protein: 9g; Carbohydrate: 42g; Cholesterol: 1mg; Sodium: 559mg
; Calories from Fat: 7 percent

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